Potato soup – the classic

Ingredients for 4 servings:

• 10 potatoes
• 3 carrots
• 2 stalk(s) leeks
• 1 piece(s) celery, if desired
• 1 m.-sized onion(s)
• 250 g minced meat
• Olive oil for frying onions and minced meat
• 1 garlic clove(s)
• 2 tomatoes as desired
• salt and pepper
• 1 cube of broth, clear

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Clean and wash the potatoes, carrots, leeks, and celery, peel if necessary, and cut into pieces. Bring 1.5 liters of water with a little salt and clear broth to a boil. Add the potatoes and vegetables, bring to a boil, and continue to simmer over low heat. In the meantime, peel and finely chop the onions, and fry them in olive oil until translucent. Add the minced meat, fry thoroughly, and season to taste. Mince the garlic clove and add it. When the potatoes are tender, add the minced meat and, if desired, diced tomatoes, and cook for a few minutes. Purée the soup once with an immersion blender—it should still be a bit chunky, but this will make the soup a little thicker. Season with salt and pepper and let it stand for 10 minutes.